Two-Tone Croissants: How to Make Them Perfect for a Super Delicious Breakfast
Learn how to make the perfect bicolor croissants for a scrumptious breakfast!
INGREDIENTS :
½ cup (120 ml) lukewarm water
1 ½ tablespoons (12 g) fresh yeast
3 ¼ cups (400 g) all-purpose flour
½ cup (100 g) sugar
2 tablespoons (30 g) melted butter
¼ cup (60 ml) lukewarm milk
1 egg
1 tablespoon (7 g) cocoa powder
1 tablespoon (15 ml) milk
Hazelnut cream
METHOD :
Preheat your oven to 180°C/350°F.
In a large mixing bowl, create a well in the center of the flour and crumble the fresh yeast into it. Add the milk, butter, egg, sugar, and lukewarm water. Mix well until the yeast dissolves.
Combine the liquids with the flour and work the mixture with your hands until the dough comes together. Knead until smooth and elastic, then divide it in half.
Mix the cocoa powder and 15 ml of milk into one half of the dough.
Shape both doughs into a ball and let them rest for 1 hour.
Roll out the chocolate and white dough into rectangles. Place the chocolate dough on top of the white dough and lightly press them together. Cut the dough into triangles and roll them up into croissants. Place each croissant on a baking sheet lined with parchment paper and brush them with milk.
Bake for 20-25 minutes. Once the croissants are cooled, fill them with hazelnut cream.
Enjoy your freshly baked bicolor croissants for a delicious breakfast!
